In this paper we have studied the allometric relationship between volume and weight of starch granules isolated from growing potato tubers. The results obtained were as follows: 1) The increases in granular volume and weight showed negative allometry. Namely, the increase in volume preceded the increase in weight. 2) The potato starch granules grew with alternating development in volume and in weight, however, the growth ratio in them was the same. 3) The potato starch granules grew with alternating development of major axis and minor axis of granules. They formed insoluble residues of starch when treated with 7.5% HC1.

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Ten kinds of non-glutinous rice were milled at constant condition and sensory evaluations of cooked rice were carried out. On the other hand, physicochemical properties of rice were measured. And the relation between palatability evaluations of cooked rice and physicochemical properties of rice was investigated by statistical method. Among physicochemical properties of rice, protein of milled rice, maximum viscosity, minimum viscosity and breakdown in amylographic characteristics of milled rice flour, starchiodine blue value of residual liquid obtained by the cooking quality test of milled rice, hardness and adhesiveness of cooked rice by texturometer were significantly correlated with palatability evaluations. In principal component analysis, taste, stickiness and overall in sensory evaluations, protein of milled rice, amylose, maximum viscosity, minimum viscosity, breakdown and final viscosity in amylographic characteristics of milled rice flour, starch-iodine blue value and total solid of residual liquid obtained by the cooking quality test of milled rice, hardness, balance degree (- H/ H), gumminess and adhesiveness of cooked rice by texturometer belonged to same principal component. Summing up the above, protein of milled rice, amylose, maximum viscosity, minimum viscosity and breakdown in amylographic characteristics of milled rice flour, starch-iodine blue value of residual liquid obtained by the cooking quality test of milled rice, hardness and adhesiveness of cooked rice by texturometer are supposed to be promising indicators of palatability evaluations.

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The viviparous buds of mangroves were found to contain starch in amounts up to 28% on a dry basis. The starch granules existed separately, being inserted between cellulosic fibers of the tissue. The starch granules were ellipsoidal or oval of ca . 10-8 x 5-3 tCm, depending on the kind of mangroves. The viviparous buds were examined for alcohol fermentation after steeping in hot water and crushing mechanically. Glucoamylase and pectic enzymes were added to the mash for saccharification of starch and maceration of the crushed tissue, respectively. The starch in the viviparous buds were fermented to alcohol, but a satisfactory fermentation efficiency was not obtained. From the facts that the tissue of viviparous buds is tough to treat and contains tannic substance, the processing for alcohol fermentation is discussed .

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Most of potato starches are produced in Hokkaido prefecture in Japan. Some physicochemical properties of potato starches produced in 17 representative potato starch factories in Hokkaido were investigated. The values in each properties and the Gorrelations among rheological properties of starch pastes and gels, average size of starch granule and mineral contents were calculated. It was found that (1) maximum viscosity in amylograms was closely connected with dynamic viscosity of pastes, Young's modules of gels and potassium content, (2) average size of starch granule had close relationships to dynamic modulus of pastes, Young's modulus and strain ratio of gels, and (3) phosphorus content had relatively high relation to breaking strength of gels.

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